[js]I was afraid that it was going to taste too anchovy-ish, given that the anchovies were not going to be "melted" into the sauce with heat. Maybe I was wrong: there's a marinade with anchovies that we'd like to try soon.

[ts]Now to find a way to use our very verde salsa. We rolled out some leftover tomato pasta (from our Ravioli "Caprese") and made fettuccine. We tossed the pasta with our salsa verde. Simple.

[ts]In the same meal, our mother made one of her soy-braised dishes. In this case, it was soy-braised pork spareribs, with the ribs cut into 1" pieces. I imagine it was made the same way as her Cilantro Beef Shin, except without the cilantro. Oh, and of course, without the ginger as well, since, as mentioned, pork and ginger are not to grace the same dish together.

I used a small bowl to eat the pasta. Afterwards, I decided to eat the pork, adding it to the empty-but-with-residual-salsa-verde bowl.

A revelation!The salsa verde and the soy-braised dish went so well together!

I rarely eat soy-braised pork spareribs (don't like the pork bones much), but I kept eating this, eventually getting some white rice to go with it and the salsa verde.

There was a salty-sourish punch to the salsa verde that really highlighted the flavor of the meat. I believe I added a tad "too much" cornichons than necessary, making this salsa verde function the same way as the salty-sourish pickled greens that are served on top of Taiwanese beef noodle soup.

[ts]A post of Taiwanese beef noodle soup is something that we have been working on for a long time now. We have not been able to settle on a Taiwanese beef noodle recipe that we like, because we have not been able to figure out what exactly those pickled greens are.

[ts]We're submitting this post toWeekend Herb Blogging, a world-wide food blogging event created byKalyn's Kitchenwith the goal of helping each other learn about cooking with herbs and unusual plant ingredients.